Delightfully tangy, Paula Deen’s Lemon Blossoms are the perfect combination of sweet and sour. With a moist and tender lemon cake base and a generous helping of luscious lemon glaze, these treats are sure to be a hit with your family and friends!
Are you ready to add some sweetness and light to your kitchen?
Try out Paula Deen’s Lemon Blossoms recipe for a delightful treat that’s the perfect summertime indulgence.
With just a few ingredients, this dessert will be sure to brighten up any afternoon – it is sunshine in a bite!
Not only does this recipe look so cute when served, but it also provides an outstanding combination of flavors.
From the light and fluffy take to the bright citrus glaze, the flavors will wow you at every bite.
Plus, with easy-to-follow steps and techniques suitable even for beginning bakers, Moms will love spending time with their kids getting creative in the kitchen.
So what are you waiting for – grab the oven mitts and get baking!
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
Key to Success #1 – Instant Lemon Pudding Mix in the Cakes
So, you may be wondering why we’re only using the dry mix from the lemon pudding package in this Lemon Blossoms recipe.
Well, let me tell you – this is all we need to get that delicious lemon flavor!
In fact, using the other ingredients called for on the package would actually alter the texture and consistency of our final product.
The magic of this recipe lies in the combination of the yellow cake mix and the dry lemon pudding mix, which work together to create a moist and fluffy lemony treat.
Now, you may be asking yourself, “Why would you use lemon pudding mix at all? Can’t we just add lemon juice or zest to the cake mix?”
And the answer is – yes, you could do that.
However, using lemon pudding mix adds a depth of flavor and a tangy sweetness that complements the yellow cake mix perfectly.
Plus, the pudding mix adds moisture to the batter, ensuring that our Lemon Blossoms turn out soft and fluffy every time.
Finally, it’s important to note that not all pudding mixes are created equal.
Be sure to use an instant pudding mix, as opposed to a cooked pudding mix, as the latter will not work in this recipe.
So, grab a box of instant lemon pudding mix and get ready to make the most delicious Lemon Blossoms you’ve ever tasted!
Trust me, your taste buds will thank you.
Key to Success #2 – Use Parchment Liners in the Mini Muffin Pans
Alright, so you’re all set to start baking some Lemon Blossoms and you’ve got all the ingredients prepared.
But before you start filling up your mini muffin pans, make sure to line them up with some parchment paper liners.
Well, the last thing you want is for your Lemon Blossoms to stick to the pan!
Trust me, it’s a pain having to scrape them off one by one and it ruins the whole aesthetic of the cute, bite-sized treats.
Now, you might be wondering why parchment paper liners specifically.
Well, for starters, they’re naturally non-stick!
Parchment paper is coated with silicone, which makes it super smooth and prevents food from sticking to it.
It’s like magic!
Plus, using parchment paper liners means that you don’t have to grease your muffin pans with oil or butter, which saves you some calories and hassle.
And let’s be honest, who wants to scrub off sticky muffin pans for hours on end?
So, once you’ve lined your muffin pans with parchment paper liners, you’re good to go!
Just fill up each cup halfway with the batter and bake them according to the instructions.
And when they’re done, removal is easy peasy!
Simply remove the parchment paper liners before dipping the Lemon Blossoms in the glaze.
Key to Success #3 – Plenty of Lemon Juice and Zest in the Glaze
Lemon juice and zest provide a tangy, zesty taste that cuts through the sweetness of the cake, creating the perfect balance of flavors.
But that’s not all!
Lemon juice is also known to enhance the other natural flavors in the cake, making it taste even better.
In fact, lemon juice is commonly used in baking recipes to bring out the best in other ingredients, making them taste more robust and interesting.
So, by using plenty of lemon juice and zest in your glaze, you’ll be taking your cake to the next level in terms of flavor.
Now, you’re probably wondering why we need to add a little bit of oil to the glaze.
Well, adding a small amount of oil helps to make the glaze more fluid and shiny, allowing it to coat the cake more evenly.
Oil also helps to give the glaze a smoother, silkier texture, making it look more appetizing and professional.
Plus, oil is flavorless, so it won’t interfere with the lemony goodness of the glaze.
Lemon juice and zest are essential ingredients for any glaze that you want to make tangy, zesty, and oh-so-delicious!
And by adding a little bit of oil, you’ll ensure that your glaze looks and tastes just as good as it possibly can.
So get out your whisk and start squeezing that lemon, because your cake is about to get a whole lot tastier!
Why you’ll love this Lemon Blossom recipe
Paula Deen’s Lemon Blossoms are an easy way to get a deliciously sweet and tangy treat.
You won’t regret adding the lemon pudding mix to the cake.
It provides an extra burst of citrus flavor into the moist light cake.
Placing parchment paper mini muffin liners in each cupcake tray makes sure the cakes don’t stick.
The glaze gives a perfectly sweet and tart flavor that comes from plenty of lemon juice and zest.
These treats are a great addition to any fan’s dessert table!
We hope you have enjoyed this recipe and be sure to share this with your friends and family.
Did you make these Lemon Blossoms?
Upload a photo to Instagram and tag @gracelikerainblog!
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- 1 box (15 oz) yellow cake mix
- 1 pkg (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
For the Glaze
- 4 cups powdered sugar
- 1/3 cup fresh lemon juice
- zest of 1 lemon
- 3 Tbsp vegetable oil
- 3 Tbsp water
- Preheat oven to 325 degrees F. Line two mini muffin pans with parchment paper liners.
- In a large mixing bowl using an electric mixer, blend together the cake mix, dry pudding mix, eggs, and vegetable oil for two minutes.
- Using a small cookie scoop, fill the parchment paper liners halfway with the cake batter.
- Bake for 15-17 minutes until the lemon blossoms are golden brown, rotating the pans halfway through cooking.
- While the lemon blossoms are baking, make the lemon glaze by stirring together all the glaze ingredients until smooth.
- Remove the lemon blossoms from the parchment paper liners and dip each one into the glaze. Place onto a baking rack to cool completely.
Adapted from Paula Deen's Lemon Blossoms recipe.
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Mini Paper Cupcake Liners / Baking Cups, 90-ct/Box (Pack of 4)
Wilton Ever-Glide Mini Muffin Pan, Cup Cakes, Roasted Veggies, Shredded Potato Egg Cups and More, 24-Cup
OXO Good Grips Etched Zester and Grater, One Size, Green
BLACK+DECKER 32oz Citrus Juicer, White, CJ625
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 94mgCarbohydrates: 19gFiber: 0gSugar: 14gProtein: 1g
Nutrition Information Provided For Educational and Informational Purposes Only.